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Pumpkin Peanut Chicken Curry

Course: Side Dish
Cuisine: American
Keyword: chicken curry with pumpkin, pumpkin chicken curry recipe, pumpkin peanut chicken curry
Servings: 6 servings
Calories: 263.63kcal

Equipment

Ingredients

  • 1 tbsp olive oil
  • 1 white onion, diced
  • 1 lb boneless skinless chicken breasts, diced into bite-sized pieces *can add the chicken breasts whole for the Instant Pot and Slow Cooker versions
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 15 ounce can pumpkin puree
  • 1 15 ounce can coconut milk
  • 1/2 cup peanut butter
  • 1 1/2 cups chicken broth
  • 2 tbsp curry powder
  • 1 15 ounce can chickpeas, drained and rinsed
  • 1 large bunch kale, leaves removed from the stems, stems discarded, and leaves chopped
  • chopped cilantro, for topping
  • chopped peanuts, for topping

Instructions

Stove-Top Directions:

  • Add the olive oil to a large soup pot over medium-high heat.
  • Add the onion and the diced chicken, and cook until the onion is slightly softened and the chicken is lightly browned, about 5 minutes. The chicken does not need to be cooked through.
  • Add the ginger and garlic and cook for one more minute, stirring well to combine. Season with salt.
  • Add the remaining ingredients, except for the chickpeas and kale.
  • Bring to a boil, reduce the heat to medium-low and simmer for 25-30 minutes, until the chicken is cooked through.
  • Add the chickpeas and kale and cook another 5 minutes.
  • Serve alongside rice, quinoa, or naan, topped with cilantro and chopped peanuts. Enjoy!

Slow Cooker Instructions:

  • For the slow cooker, you do not need the olive oil.
  • Add the rest of the ingredients, except for the kale and chickpeas, to the slow cooker, and stir well to combine.
  • Cook on high for 4 hours or low for 6-8 hours.
  • For the last 15 minutes, add the chickpeas and kale.
  • Once cooking is done, if you added the chicken breasts whole, shred the chicken with two forks.
  • Serve topped with chopped cilantro and peanuts, alongside rice, quinoa, or naan.

Instant Pot Instructions:

  • For the Instant Pot, you do not need the olive oil.
  • Add the rest of the ingredients, except for the kale and chickpeas, to the Instant Pot, and stir well to combine.
  • Cover with the lid, secure, and close the pressure valve.
  • Cook on high for 10 minutes. Let the pressure naturally release for about 5 minutes and then release completely.
  • Stir in the kale and chickpeas and cover for about 5 minutes to let them cook.
  • Shred the chicken with two forks if you added the chicken breasts whole.
  • Serve topped with chopped cilantro and peanuts, alongside rice, quinoa, or naan.

Nutrition

Calories: 263.63kcal | Carbohydrates: 9.81g | Protein: 23.18g | Fat: 15.8g | Saturated Fat: 3.14g | Cholesterol: 48.38mg | Sodium: 412.28mg | Potassium: 630.26mg | Fiber: 2.27g | Sugar: 2.85g | Vitamin A: 2232.84IU | Vitamin C: 32.92mg | Calcium: 64.64mg | Iron: 1.75mg